Chicken Quinoa Soup
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5
10 reviews
Excellent
Chicken Quinoa Soup
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Whether you want to recover from a cold, detoxify your body, or want something cozy and delicious, you will love this Chicken Quinoa Soup.
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Ingredients
FOR THE SOUP:
- ½ cup parsley freshly chopped
- 1 cup quinoa
- 1 onion finely diced, medium
- 1 ginger finely chopped, thumb
- ¾ cup carrot small dice
- 2 tsp kosher salt
FOR THE MEATBALLS:
- 1 lbs ground chicken or turkey
- ½ cup parsley freshly chopped
- 1 tsp oregano dried
- 2 tsp garlic powder dried
- 1 tsp onion powder
- 1 tsp basil dried
- ¼ tsp Turmeric
- 2 tsp kosher salt plus more to adjust
- black pepper to taste
- 8 cups water or low-sodium chicken broth
OPTIONAL ADD-INS:
- 2 handfuls spinach or dandelion greens, arugula, or Tuscan kale
- lime wedges
Instructions
MAKE CHICKEN MEATBALLS:
- In a large mixing bowl, add the ground meat, chopped parsley, all the spices, salt, and pepper, and mix well.
- Form the meat into meatballs using a tablespoon to ensure each one will finish cooking at the same time.
- Place each ball onto a baking sheet and freeze for 10 minutes, just enough time to help them hold their shape (because we are not using traditional binders like eggs and flour).
COOK MEATBALLS:
- Turn the stove to medium-high heat and drizzle about 2 tbsp olive oil into a large pot.
- Add the meatballs and cook just until they become golden brown (they do not have to be fully cooked at this point).
MAKE SOUP:
- Next, remove the meatballs from the pan. Add the onions, carrots, ginger, salt, and pepper, and saute until the onions are soft and translucent.
- When ready, add the dried quinoa and saute for an additional minute.
- Add the browned meatballs to the pot with 8 cups of water or low-sodium chicken or vegetable broth.
- Put on the lid and bring to a boil. Once boiling, lower the heat to low and slowly cook until the quinoa is nice and fluffy, about 30 minutes.
TO FINISH:
- In the end, I like to taste for salt (add more if necessary) and add a squeeze of fresh lemon or lime juice (optional).
- If you'd like, stir in two handfuls of spinach, dandelion greens, arugula, or Tuscan kale.
- Serve immediately.
Nutrition Information
Show Details
Serving
1.5cup
Calories
213kcal
(11%)
Carbohydrates
24g
(8%)
Protein
23g
(46%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
42mg
(14%)
Sodium
1609mg
(67%)
Potassium
547mg
(12%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3546IU
(71%)
Vitamin C
16mg
(18%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1.5cup | |
| Calories | 213kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 23g | 46% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 1609mg | 67% |
| Potassium | 547mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3546IU | 71% |
| Vitamin C | 16mg | 18% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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